A two-year study led by John Reganold of Washington State University that provided side-by-side comparisons of organic and conventional strawberry farms has shown organic farms produced more flavorful and nutritious berries while promoting healthier and more genetically diverse soils. Published Sept. 1, 2010, in the peer-reviewed online journal PLoS One, the research study analyzed 31 chemical and biological soil properties, soil DNA, and the taste, nutrition and quality of three strawberry verities on 13 convention and 13 organic commercial fields in California. The multi-disciplinary research team included expertise in agroecology, soil science, microbial ecology, genetics, pomology, food science, sensory science, and statistics. Findings in the paper showed organic strawberries had significantly higher antioxidant activity and concentrations of ascorbic acid and phenolic compounds, longer shelf life, and dry matter. In addition, the organic soils excelled in the areas of carbon sequestration, nitrogen, microbial biomass, enzyme activities, and micronutrients. Source: John P. Reganold, Preston K. Andrews, Jennifer R. Reeve, Lynne Carpenter-Boggs, Christopher W. Schadt, J. Richard Alldredge, Carolyn F. Ross, Neal M. Davies, and Jizhong Zhou, "Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems," Plos ONE, September 2010, Vol. 5, Issue 9, e123456
Source:http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0012346.
Source:http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0012346.
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